At first i am not too comfortable with recipes asking for shortening, water dough and oil dough. It sounds so so complicated. But i managed to make the water and oil dough, it’s really very easy. And i even replaced shortening by using SCS butter.
Water dough ingredients:
- 300 gm plain flour
- 120 gm butter / margarine
- 150 ml ice water
Oil dough ingredients:
- 200 gm plain flour
- 120 gm butter/ margarine (Original recipe ask for shortening, but i’ve replaced with SCS brand butter instead)
- 1/2 tsp salt
- 100 gm chicken fillet (cubed)
- 1 no (50 gm) big onion (cubed)
- 300 gm sweet potatoes
- 2 tbsp curry paste
- 1 bowl (250 ml) water
Note: For my fillings, i replaced the above with tin sardine and big onions only. If you don’t like sardine you can buy some chicken meat and cook with packet of instant curry rendang or curry ayam. I like it spicy so i add more curry powder. If you have curry leaves, that would taste even better!
- 1 tsp salt
- 1 1/2 tsp sugar
To make filling:
- Peel sweet potatoes and cubed, deep fried into canola oil/ knife brand hot oil for a while, remove and ready to use.
- Leave 2 tsbp oil into the hot wok, saute big onions over low heat until fragrant, add chicken cubes, stir well. Add potatoes, curry paste, water and seasoning, simmer for a while until the gravy is absorbed. Remove leave to cool and ready to use.
(I just use simple filling – sardine + cubed potatoes + curry powder + big onions)
To make wrapper:
- Mix water dough ingredients, knead into dough, then cover with kitchen towel, and rest for 10 minutes.
- Combine oil dough ingredients, knead well into dough.
- Wrap oil dough with water dough, press lightly to slightly flatten the dough. Next, roll out into rectangle, roll up dough as swiss roll (repeat again), rest dough for 10 minutes.
- Slice dough into 1 cm thick evenly, flatten lightly and roll out into round thinly slices, wrap with some curry filling, form into spiral shapes.
- Deep fry the spiral curry puffs into warm oil until golden in color, and cooked, dish out and drained the oil. Ready to serve.
Always remember to place water dough (outer layer) and oil dough (inner layer), it confused me at first that’s why my suppose to be spiral didn’t turn ‘spiral’..
And also i’ve cut down my grams thats also part of the reason it didn’t turn up spiral…
This chinese calender absorb oil so well, so next time you get this type of calender, use it to absorb oil..
P/s: I don’t think i want to try this recipe again to make it spiral. It’s too oily and it’s fried. But it sure is tasty and very crispy better than Ikea curry puffs if you tried it before. Perhaps some other time when i crave for karipap. Happy cooking